Description

Potato pierogi are delightful dumplings filled with creamy mashed potatoes and sautéed onions, reminiscent of cozy family gatherings. These tender pockets of joy promise a satisfying bite with every forkful. Perfect for any occasion, they can be served as a main dish or a savory snack. With a golden crust that adds visual appeal, making potato pierogi is not just about cooking; it’s about creating memories in the kitchen.

Ingredients

Scale

2 cups all-purpose flour
1 large egg
1 tsp salt
2 large starchy potatoes (about 1 lb)
1 medium onion, finely chopped
2 tbsp butter (for sautéing)
1/4 cup sour cream (optional for serving)

Instructions

Prepare your dough: In a bowl, mix flour and salt. Create a well and add the egg, gradually mixing until combined. Knead until smooth.
Cook your potatoes: Boil peeled potatoes in salted water until fork-tender (15-20 minutes). Drain and mash.
Sauté the onions: Melt butter in a skillet over medium heat. Add onions and cook until golden brown (5-7 minutes), then mix with mashed potatoes.
Roll out your dough: Divide dough into portions and roll each to about 1/8 inch thick. Cut into circles.
Fill and seal: Place a spoonful of filling on each circle, fold over, and pinch edges tightly.
Boil: Drop pierogi into boiling salted water in batches; cook until they float (3-4 minutes). Remove with a slotted spoon.
Sauté for golden perfection: Fry boiled pierogi in melted butter over medium heat until golden brown on both sides.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Main
Method: Boiling/Frying
Cuisine: Eastern European

Nutrition

Serving Size: 3 pierogi (150g)
Calories: 210
Sugar: 0g
Sodium: 320mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 6g
Cholesterol: 30mg

Keywords: For variations, try using sweet potatoes or adding cheese to the filling. These pierogi can be made ahead of time; freeze them for later enjoyment.